An excellent Pilsner grain that has been malted in the traditional Bohemian fashion. Floor Malted Bohemian Pilsner is a slightly under-modified malt, with a complex malt flavor. We definitely recommend adding this into your next Pilsner recipe! Approximately 1.7-2° L in color.

This was my first bag of Floor Malted Bohemian Pilsner malt, and it is now my favorite Pilsner malt. I love the flavor, especially in light lagers. This malt works well in a single infusion mash, but it really shines in a multi-step or decoction mash. I love the flavor of this malt. It has a more complex flavor than other Pilsner malts.

This is my "go to" malt for my favorite style, Bohemian Pilsner. Very malty, sweet, and it does produce Melanoidins. It is the closest thing I've found to undermodified malt since St. Pat's. closed. I always go through at least a double decoction with 20-30 minute boils of each decoction. This malt will give you the rich crackery like flavor of the better Czechs like Staropramen.

One caveat, it does tend to produce stuck sparges. Simple enough, just use some rice hulls before lautering.

10 pounds of this grain, Schmidtz decoction mash stabilized at 150F for 60 minutes, 90 minute boil, 6 weeks at 48F using Wyeast - Bohemian Lager 2124 produced an incredibly smooth beer with a rocky head (even without rests in the 130F range).

I love this malt. About half of the beers I make are German inspired and this malt never fails. Great flavor, very versatile, and produces predictable wort fermentability if you choose your mash schedule well (I recommend decoction, myself). One warning, the previous review is right: boil this stuff for 90 minutes because, even then, your fermenter out-gas is going to stink like sulfur for a few days. This is true both with lager yeast and with Alt yeast, in my experience. Even though I always start out with a nasty smell in the fermenter, it always goes away and never has produced off flavors or odors in my beer.

With a recipe of 100% Floor-malted Pilsner, mashed at 150-152F, I got an incredibly clear beer. The pre-fermented wort ALREADY tastes exceptional, compared to my previous worts with Weyermann's regular Pilsner malt. No excess trub was generated either, as I might have expected with an "under-modified" malt. Since this malt is slightly lighter than regular Pilsner, I would recommend a 90 min boil to drive off the corny aromas and be sure to watch mash pH.